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Fit for Table: A Cook's Guide to Game Preparation Field to Table
Fit for Table: A Cook's Guide to Game Preparation Field to Table


 
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  • Step-by-step color photos for preparing large and small game, birds, and fish
  • Covers deer, rabbit, grouse, duck, goose, woodcock, turkey, trout, and salmon
  • Spiral binding for easy, lay-flat use

    You've caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.

    Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.

  • By author: Mike Robinson Photographs by: Nick Ridley
    ISBN: 9780811704571

    Dimensions:
    7.5" x 9.5"
    Pages:
    96
    Illustrations: 60+ color photos

    PRINTED IN CHINA
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